Mustard is one of the healthiest condiments out there and it happens to be Alana’s favorite. Why not add some probiotic goodness to this cancer fighting and inflammation reducing nectar of the condiment gods? Enter fermented mustard.
Our Spicy Fermented mustard is going to be a hit at your next tailgate or barbecue! Warning: It definitely packs a kick! Use in small doses!
If you’ve made your way over to our blog from our other blog, Great Big Globe, you may remember when we took a fermentation class in Guatemala at Love Probiotics. They sell a super awesome spicy lacto-fermented hot sauce that we slathered on top of our eggs each morning. It made us think, why not ferment mustard? This spicy mustard packs the probiotic benefits of fermented foods, so it’s great for your digestion and the perfect compliment to burgers, brats and hot dogs!
This recipe is extremely easy and comes together quickly. Simply add all ingredients to your food processor and process! It does take awhile for the mustard seeds to open up and blend with all of the other ingredients. We let the food processor go for about eight minutes, stopping to scrape the sides at the three and six minute marks.
Once you are finished blending, transfer the mixture into a glass jar.
At this point, I have to beg you to not try it. I know, I know, the smell is intoxicating and you want to gobble it up right this minute. Just don’t do it. We were severely disappointed with the taste at this point. So much so, we almost dumped it! But as with a lot of things, this mustard gets better with age.
Allow the mustard to ferment on the counter (out of direct sunlight) for 3-4 days. After four days, move to the refrigerator and use within six months. You may notice some separation as time goes on which is nothing to worry about. Simply stir it before using.
I’ll leave you with a final warning that this mustard packs a pretty big kick, definitely use in small doses until you know how much you can handle.
Spicy Fermented Mustard
- 3/4 cup organic whole yellow mustard seeds
- 1/4 cup organic whole brown mustard seeds
- 2/3 cup filtered water
- 4 tablespoons liquid whey
- 2 teaspoons sea salt
- 4 garlic cloves
- Juice of 2 small lemons about 1/4 cup
Put all ingredients in a food processor and process until the mixture looks the consistency of grainy mustard, about 8 minutes (Stopping to scrape as needed)
Transfer to an air tight glass jar and let sit on the counter for 72-96 hours
Move to the refrigerator and enjoy within six months